Quick Mediterranean Orzo With Feta Cheese

This is an easy and very tasty one pot dish, great for a side with grilled chicken or fish, or as a nice warm lunch. Using canned diced tomatoes and frozen spinach makes it a meal you can pull together quickly from your pantry, but if you have fresh on hand, go for it!

• Ready In: 30 mins
• Serves: 4-6
• Yields: 5 cups

Ingredients

• 1  tablespoon olive oil
• 1  medium onion, diced
• 8  ounces orzo pasta, uncooked
• 2  large garlic cloves, minced
• 2 1⁄4 cups chicken broth
• 1  teaspoon dried oregano
• 1  teaspoon dried basil
• 1  cup diced tomato
• 6 -10  ounces spinach, chopped
• 2 -3  tablespoons kalamata olives, chopped
• 1⁄2-1  cup  crumbled feta cheese

Directions

1. Heat olive oil in a large skillet over medium heat. Saute chopped onion until it begins to turn translucent.
2. Add uncooked orzo, cook, stirring frequently, until golden brown, about 2 minutes.
3. Move orzo aside to make a small open spot, add a little olive oil and the minced garlic, cook for about 1 minute until fragrant but not brown.
4. Stir in chicken broth and seasonings. Bring to a boil, reduce to simmer, and cook with the lid ajar for 10 minutes.
5. Stir in tomato and spinach, then cover and cook for 5 additional minutes until almost all liquid is absorbed. Dish should have tender orzo, and a little sauce, similar to risotto. Add a little water if needed to keep it from being dry.
6. Stir in olives and feta cheese and serve.